This is a big family soup. It’s comforting and can be pretty quick if you have frozen veggies in the freezer. I’ve made this two ways. One is in the crockpot (pictured) the other is on the stove. I personally like the stove way better but this one (crockpot) was quick & easy. I used my sharpest knife and chopped up frozen chicken to place in my crockpot.
Should be ready in about 6 to 8 hours. I would suggest cooking it on low heat and going for the 8 hour mark.
My stove way is almost the same. But slightly different. Here is that recipe…
Three boiled chicken breast. You could also roast/bake your chicken breasts with a little Extra Virgin Olive Oil and spices, but I did not have time. I started boiling my chicken at 4:00 in the afternoon so I needed it to be quick. Rough chop the chicken and set it aside.
Get a pot of brown rice cooking. I cooked about 3 cups of rice so it ended up making around 6 cups.
Put about 2 or 3 teaspoons of EVOO in a pan and have it heating up while you chop up your veggies. I used what I had on hand: carrots, celery, red onion, orange bell pepper, garlic, and zucchini. The pan will be nice and hot and your veggies will cook quickly.
While the veggies are cooking, add 4 to 6 cups of chicken broth. When it boils, add some chicken bouillon or whatever you have on hand to give it more flavor. Keep it Trim Healthy Mama friendly if you are eating on PLAN! Then add spices. I added sea salt, pepper, garlic powder, onion powder, a sprinkle of red pepper flakes, thyme, sage, and chicken rub seasoning. Whatever you have on hand that sounds good together just throw in. If you want to keep it simple and just add salt & pepper, it will work just fine!
You might need to add about 1 to 2 cups more water or chicken broth. Water will work fine.
Here is where the xanthan gum comes in from my previous post. When the soup was good and hot, I sprinkled the xanthan gum (roughly 1.5 to 2 teaspoons) over the soup while I stirred continually. I did this very slowly to make sure there was minimal clumping. You could also take out a cup of the broth, sprinkle the xanthan gum in that while you whisk and then pour that mixture into the soup and whisk it all together. That will keep most all the clumping out. But honestly, I had no trouble with clumping.
I added 3 cups of brown rice to my soup. And that also helps make a thicker consistency. Stir again.
Add your cut up boiled chicken breasts. Let simmer for 15 or 20 minutes more. Stir every 5 minutes or so. Wow, and there you go. One of the best chicken and rice soups I have ever had. Super comforting, not runny, but a thicker delicious soup that everyone in my family LOVED. Not only was it delish but it is also on plan for an E dinner. You are keeping it an E by having the low fat chicken breast, fat free chicken broth, and the brown rice and starchy veggie (carrot). I am still sitting here patting myself on the back because of how delish it was! Score mom!
CHICKEN & BROWN RICE SOUP INGREDIENTS Crockpot version
2 or more chicken breasts chopped
Vegetables- whatever you have on hand besides potatoes
4 cups chicken broth
2 cups water (or more)
1 cup of brown rice
Chop chicken & veggies. Place in your crockpot with broth & spices & water, chicken bouillon. Stir. Add your 1 cup of brown rice. Cook on low for 8 hours. EASY!